Apple Arkansas Black
Apple Arkansas Black
Product Installation Cost Estimator
Estimated Total Price
Loading installation fees...
1. Installation Option
The Arkansas Black Apple is the "Cabernet of apples." This heirloom variety, discovered in Arkansas in the 1870s, is famous for its dark, wine-colored skin and its legendary storage life. While many apples are best eaten fresh off the tree, the Arkansas Black is unique because it actually requires storage to reach its peak flavor. The flesh of the Arkansas Black apple is firm, crisp, and juicy, with a tart flavor that mellows over time in storage. The apples are excellent for fresh eating, but they also make flavorful additions to pies, sauces, and cider. The tree itself is moderately vigorous and bears fruit on spurs, typically producing a heavy crop every other year.
| Scientific Name | Malus domestica 'Arkansas Black' |
| Foliage: Deciduous |
Leaves: Deciduous, glossy, and dark green. Some strains may show a slight red tint in the fall foliage. Flowers: Beautiful white blossoms with soft pink edges that bloom in mid-to-late spring. Fruit: Medium-sized and incredibly dense. The skin is a deep, dark burgundy that turns nearly ebony-black as it ripens. The flesh is cream-colored, extra-firm, and high in acid. Seeds: Small, dark brown-to-black seeds (Toxic if eaten in large quantities). Bark: Typical of apple trees; smooth and greyish when young, becoming flaky and scaly with age. |
| Mature Height | 15-20 feet (Standard); 12-15 feet (Semi-Dwarf) |
| Mature Width (Spread) |
12-15 feet |
| Growth Rate |
Moderate; robust and upright |
| USDA Zone/Chill Hours |
Zone 5-9 (Some sources suggest it can handle Zone 4 or 10 depending on the rootstock); 800-1,000 chill hours (High-chill variety, though some "low-chill" strains exist that require 500-600 hours) |
PLANT CARE & CHARACTERISTICS
Light Requirements: Full sun; (6-8+ hours a day). Sun exposure is essential for promoting vigorous growth, fruit development, and sugar accumulation in the apples. Adequate sunlight also helps reduce the risk of fungal diseases by promoting air circulation and drying out foliage.
Water Requirements: Moderate; Prefers about 1 inch of water per week during the growing season.
Drought Resistance: Moderate (once established).
Soil Type: Prefer well-drained soil with good fertility and a slightly acidic to neutral pH level (around 6.0 to 7.0). Adaptable to different soil types, including loamy, sandy, or clay soils, as long as they are well-drained and have good moisture retention. Fertilize Arkansas Black apple trees annually in early spring with a balanced fertilizer to provide essential nutrients for healthy growth and fruiting.
Deer Resistance: Low. Deer are highly attracted to the late-season fruit drop in November.
Pest/Disease Resistance: Very high. This is its superpower. It is exceptionally resistant to Cedar Apple Rust, Fire Blight, and Apple Scab. It is a favorite for "no-spray" orchards.
Pollination: Triploid (Sterile Pollen). This is a critical detail- it cannot pollinate itself and it cannot pollinate other trees. To get fruit, you need a compatible variety nearby (like 'Gala', 'Fuji', or 'Granny Smith'). Planting a compatible apple tree nearby can help ensure successful pollination and maximize fruit production.
Harvest: Late October to November. The Arkansas Black Apple is one of the latest-ripening apples you can grow. It is famously "hard as a rock" at harvest and actually requires a period of cold storage to become palatable. If you eat it straight off the tree, it may be starchy and excessively tart; it is the only apple that truly "cures" like a fine wine. Arkansas Blacks are incredibly cold-hardy and actually benefit from a light frost or two, which helps deepen their dark color and snap the starch-to-sugar conversion into gear.
HARVEST TIMELINE BY TREE SIZE
| Dwarf Trees | These are the fastest to produce. You at see a few "test" apples in 2-3 years. |
| Semi-Dwarf Trees (Most Common) | Most Arkansas Blacks are grafted onto semi-dwarf rooms (like MM111). Expect your first real crop in 3-5 years. |
| Standard Trees | These trees grow very large (20+ feet). They spent their energy on wood and height first, usually taking 6-8 years to bear fruit. |
2-Year Rule: If the tree tries to grow apples, pinch the blossoms off. The wood of a young Arkansas Black is brittle; if it tries to hold a heavy apple before the branch is thick enough, it can snap or "stunt" the tree's growth for years.
How to Tell if Your Arkansas Black Apple Tree is Ready to Harvest
1. The Color Shift: The skin should transition from a dark red to a deep, midnight burgundy or near-black. On the side of the apple hidden from the sun, the "ground color" should change from lime green to a creamy yellow.
2. The Texture: The skin will develop a heavy, waxy coating. This is the apple's natural armor that allows it to store for 6+ months.
3. The "Lift" Test: Like most apples, a ripe Arkansas Black will detach from the tree with a simple upward "cup and twist" motion. If you have to yank it, it's not ready.
4. The Seed Check: Slice one open; the seeds should be completely dark brown or black. If they are still white or tan, the apple needs more time.
90 Day Rule: If you eat an Arkansas Black straight off the tree in October, you might be disappointed—it is often rock-hard and extremely tart. Place these apples in the refrigerator for 2 to 4 months. During this time, the starch converts to sugar, the flesh softens to a creamy texture, and the flavor develops complex notes of honey, vanilla, and spice.
YIELD
| Years 1-2 | Growth only (remove fruit) |
| Years 3-4 | A small bucket of apples (approx. 10-20 lbs) |
| Years 6-8 | Established production (approx. 50-100 lbs) |
| Years 12+ | Mature Peak (A standard tree can yield 200-400 lbs) |
PRUNING
Pruning an Arkansas Black apple tree requires a different approach than the "fast and thin" method used for modern varieties. This is a vigorous, upright heirloom that is a spur-bearer—meaning the fruit grows on short, stubby, long-lived woody stubs rather than at the tips of long branches.' Be very careful when pruning not to cut off these small bumps, as that is where your future apples live. The natural tendency of an Arkansas Black is to grow straight up like a column. If you don't intervene, the center will become a tangled mess of shaded wood. You must actively encourage horizontal growth. When pruning, always cut back to an outward-facing bud. This forces the new branch to grow away from the trunk rather than straight up. Because this tree is so stiff and upright, many growers use "branch spreaders" (notched sticks) to physically push young branches down to a 60° angle. This slows down leaf growth and triggers the tree to start producing fruit spurs.
When to Prune?
- Late Winter (Dormant): This is your main "construction" phase. Do this in February or March before the buds break. This stimulates the tree to grow vigorously in the spring.
- Late Summer (Thinning): Because Arkansas Black is resistant to many diseases, it can get very "leafy." A light thinning in August helps sunlight reach the ripening fruit, which is essential for developing that signature "midnight" dark color.
Protecting the "Money Makers" (Fruit Spurs): The most important rule for an Arkansas Black... Do not "shave" the branches!
- The fruit grows on tiny, rugged-looking twigs (spurs) that can produce apples for 10 years or more.
- If you prune the branches until they are smooth and "clean-looking," you are cutting off your entire harvest.
- Only remove spurs if they become overcrowded (less than 4 inches apart) or if the wood is clearly dead.
PRUNING CHECKLIST
| PART OF THE TREE | ACTION |
| The 3 D's | Always start by removing anything Dead, Damaged, or Diseased |
| Central Leader | Keep one main "trunk." Remove any "competing" tops that try to grow as high as the main leader. |
| Water Sprouts | Remove those long, thin, vertical whips that shoot up from horizontal branches. They steal energy and never fruit. |
| Suckers | Snip anything growing from the roots or the very base of the trunk. |
| Downward Branches | Remove branches that grow toward the ground; they will just get shaded out and produce sour fruit. |
Storage: This apple is unique because its flavor and texture actually improve over time in storage. It is harvested when it is rock-hard and acidic, requiring a period of cold "curing" to reach its legendary dessert quality. Known as the "Kings of Keepers." an Arkansas Black Apple can easily stay crisp until April or May in a cold, humid refrigerator (32°F to 35°F).
SHELF LIFE COMPARISON
| STORAGE METHOD | SHELF LIFE | NOTES |
| Countertop (Room Temp) | 2-4 weeks | Because of its dense cellular structure and thick, waxy, skin, Arkansas Black apples resist shriveling much longer than 'Gala' or a 'Honeycrisp'. |
| Refrigerator (32F to 38F) | 6-8 months | In a high-humidity crisper drawer, these apples can easily last until the following spring. |
| Root Cellar | 4-5 months | If kept cool (below 45°F) and dark, they are the ideal homesteading apple. |
Storage Tips
- The "Waxy Armor": Do not wash the apples before storing them. They produce a natural, heavy wax that prevents moisture loss and protects against rot. Wash them only right before you eat them.
- Individual Wrapping: In the old days, these were wrapped in newspaper. This prevents one "bad apple" from ripening its neighbors too quickly via ethylene gas and stops the spread of rot.
- The "Apple Nap": Keep them away from strong-smelling foods like onions or garlic in the fridge, as apple flesh is porous and can absorb outside odors.
- Check Regularly: Every few weeks, "cull" the stash. Remove any apple that shows soft spots or bruising.